To begin making the Dark Chocolate and Star Anise Biscotti Recipe, place a rack in the centre of the oven and preheat the oven to 160°C. Prepare a cookie sheet with baking parchment and set aside.

In a medium bowl, whisk together flour, star anise, baking powder and chocolate chips. Set aside.In another bowl, using an electric handheld beater, cream together the butter and sugar on medium speed until light and fluffy, 3-4 minutes.

Reduce mixer to low, and add 1 of the eggs and egg yolk and beat until combined well, about 2 minutes.

Add the flour mixture (dry ingredients) all at once, to the butter mixture, and beat together with a wooden spoon until well combined. Mixture may be dry and crumbly. Knead by hand until the mixture is blended thoroughly to form the biscotti dough.

Divide the dough to form 2 logs roughly in the shape of 7-8 inches long and 1 ½ inches wide. Transfer this to the parchment lined cookie sheet; spaced at least 5 inches apart. Beat the reserved egg, brush over each log and sprinkle with a generous amount of sugar to cover each log.

Bake the biscotti logs for 20 - 25 minutes or until golden brown and baked through. Let biscotti rest for 20 minutes until cool.

Using a serrated knife, gently slice the biscotti slice into 1-inch thick slices. Keeping cut side up on the cookie sheet, bake for another 10 - 12 minutes. Let baked biscotti cool completely.

Enjoy the Dark Chocolate and Star Anise Biscotti with a hot cup of tea or coffee.

Note: The Dark Chocolate and Star Anise Biscotti will last, in an airtight container, at room temperature for up to 2-3 weeks.